Blini

Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity. These blini work great as a one-bite amuse bouche, and in our humble opinion, are best washed down with a glass of champagne.

But don’t stop there. There are a million different ways you can dress up your blini—if you prefer a different kind of caviar, substitute it in. If you want smoked salmon and dill instead of beet fluid gel and chervil, give it a shot. If buckwheat flour isn’t your thing, try pastry flour in its place. Heck, drizzle these babies with butter and syrup for a delicious breakfast treat. It really is hard to go wrong, but in general, it’s best to keep it simple so each flavor you choose can really shine.

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I just watched the show and they used 2 cups persimmons per recipe! This recipe says 3 cups persimmon. That maybe the problem. In the show they messed up the recipe and put 4 cups persimmon in and had to double the whole recipe because they had doubled the persimmon quantity, so that means 2 cups.